From Farm to Table – Pizza Machen

One of my dreams has been to make and share a big meal with others that is strictly from the Farm to the Table – using as many ingredients as possible (if not all)  from my own garden or farm.  The baby steps for this begun last summer while I was interning on the farm in Washington.  My fellow intern, Mara, and I would bring home the fruits of our labor and turn them into meals that dazzled our friends eyes and taste buds.  This was just the beginning though.  Most of the ingredients were not homegrown – just the veggies.

After a while, I began buying as much food from the island co-op as possible and relying on the farmers markets for my edible needs.  I finally came to a point where I was no longer shopping at the island super markets. I was relying solely on the farms and the co-op which pulls as much food as it can from local farms and companies in the Northwest.

After relocating back to VA and awaiting on my own little garden to produce, I upheld this ritual I had grown fond of – relying only on the weekly farmers markets and a couple natural food stores. Preparing meals this way, my dream, still on the horizon, but feeling one step closer to fruition…until now.

I am currently abroad in Europe.  Yes, I left the lil homestead and my garden to do some traveling abroad this summer. Not to worry, it’s been left in good hands.

Marienhof garden of veggies and flowers

I have been spending some time on Marienhof Bauer (Farm), where my German friend, Daniel, is currently interning.  Here, is where this dream felt more like a reality than ever.  I am closer.  The dream, no longer on the horizon, but feels like I’ve floated to that mysterious place in the middle of the ocean. No land to give bearings of a possible destination.  Just the sky and the sea all around me – that special place where the horizon no longer exists in our minds eye because we find ourselves floating within it.

The beloved veggies we harvested for the pizza

With this being said,I’ll leave you with the pictures to tell the rest of the story as Daniel and I spent the day in the garden resting, working, playing and eventually harvesting veggies and herbs for our pizza dinner.  The cheeses we used were made on a nearby farm that uses Marienhof’s own fresh milk from a trade agreement they have together.  The flours for the dough are also from surrounding farms in the area.  The only ingredients not from farm or another close by: salt, olive oil and thyme, olives and an italian seasoning.

You can see the photo story here. 

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